Easter Basket Cookies

Easter Basket Cookies


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You can bake these pretty little basket cookies to place at each setting on the Easter table. They're easier than you'd think because they start with Pillsbury® refrigerated dough!

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Serving Size / Yield

24 servings


  • 1 16.5 oz. roll Pillsbury┬« refrigerated sugar cookies
  • 1/4 C. all-purpose flour
  • 1 2 oz. bottle pink and blue colored sugar
  • 12 oz. white frosting
  • 2 C. flaked coconut
  • food coloring
  • jelly beans
  • pipe cleaners
  • 1/4-inch pastel ribbon

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  1. Heat oven to 350 degrees. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.

  2. 2 Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.

  3. 3 Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack.

  4. 4 Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.

  5. 5 Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

Recipe courtesy of Pillsbury

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